Dutch Spice Bread Recipe

In Castleford, Idaho, Gladys De Boer makes this moist, spicy bread often during the busy Christmas season. "I wrap it and allow it to ripen for a day before slicing," she informs. "Serve it with cream cheese to enhance the old-fashioned gingerbread flavor."

Nutritional Facts

Directions

In a bowl, combine corn syrup, brown sugar and egg; mix well. Combine dry ingredients; add to the egg mixture alternately with milk and mix well. Pour into a greased waxed paper-lined 9-in. x 5-in. loaf pan. Bake at 325° for 80-90 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack to cool completely. Wrap and let stand for 24 hours before slicing.Yield: 1 loaf.

Originally published as Dutch Spice Bread in Quick Cooking
November/December 1998, p47

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"As a child. I recall my mother making this bread, although it was known as Zoute Koek(pronounced Zoota Cook). She would wrap it tightly and put it away to "ripen". It was such a special treat at Christmas.